Today we bring you an easy, simple recipe that is great as an accompaniment or even as a first course. There are many types of vegetable barbecues depending on the vegetables you use.

The vegetables can be made in barbecue, pan or oven, with good quality extra virgin olive oil.

What do you need?

You need a grill pan (it can also be iron), extra virgin olive oil, the vegetables that you like the most and salt.

The first thing we should do is going to the market and buy good raw material. The more quality they are, the more tasty the recipe will be.

You could use the following:

• Red, green and yellow pepper

• Zucchini

• Tomato

• Mushroom

• Wild asparagus

• Carrot

You also need quality extra virgin olive oil and salt.

Those are the vegetables that I usually use, but you can also add eggplant, pumpkin, onion, mushrooms, leek, etc ...

Preparation:

Wash all the vegetables you are going to use, since you will not peel them. Then you have to cut them, we recommend you to cut them into slices. Peppers, tomato, sliced zucchini about 2-3 cm thick, can be cut into strips, wider or thinner, depending on the taste of each.

When you have the vegetables ready to cook them, put the pan on the fire, it has to be very hot before pouring the vegetables, put a dash of extra virgin olive oil and spread it through the grill pan.

Do you already have your pan very hot? Well, it's time to start cooking vegetables. When they are cooked, the time depends a little on whether you like them to be harder or softer.

Probably the first vegetables that you have cooked get a bit cold, add them together with the ones you have just cooked so they heat up all at once to serve them.

When you have them ready you can add salt. In Interóleo we like to eat them without salt and with a little extra virgin olive oil, since this way we get all the flavor of the vegetable and we can appreciate the taste of the oil.

A fun way to serve grilled vegetables is on skewers.

You can use this barbecue of vegetables as first or companion of a grilled Galician veal cutlet

And now you just have to enjoy it!